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Plant-based OmniFoods Launch at Sprouts and Whole Foods market stores

FROM THE WIRES... Much anticipated 100% plant-based OmniPork series from OmniFoods are now on store shelves in the fresh food aisles at Sprouts Farmers Market and Whole Foods Market. OmniPork Ground, OmniPork Strips and OmniPork Luncheon are available at all 371 Sprouts Farmers Market stores across 23 States, whereas OmniPork Ground and OmniPork Strips are available in nearly 200 Whole Foods Market stores across 16 States.

The game-changing OmniFoods has brought its plant-based pork alternative stateside, continuing its momentous, recent global expansion (throughout Asia, Australia and the UK). The OmniPork series’ incredible popularity is a credit to its versatility because of its tender and juicy texture, as well as varieties which can be seasoned, steamed, pan- or deep-fried, stuffed, or crumbled.The highly anticipated OmniPork Luncheon (equivalent to vegan spam) is the first of its kind globally!

According to Sentiments Media, Americans consume around 274 pounds of meat per year on average (not accounting for seafood and fish or individual food waste). The total amount of meat consumed in the U.S. has increased by 40 percent since 1961 and the latest data shows that Americans eat an annual 66.18 pounds of pork per capita. Rising concerns about the greenhouse gases produced by the procedures of the meat business in addition to the wellbeing of animals and accompanied by the support of public figures for the vegetarian eating habits have boosted the demand for plant-based alternatives. In addition, American consumers sustained interest in plant-based foods throughout 2020 and in light of the COVID-19 pandemic, which has seen the meat supply chain breakdown due to global slaughterhouse viral outbreaks, thus leading to an increase of consumers adopting meat-free meals into their regular diet. OmniPork’sall-purpose, meat-free proteins are nutritionally superior and friendlier to the environment when compared with pork—reducing carbon emissions and requiring less water than traditional pork production.




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